So you've killed your hog and gutted him. How do you guys butcher/quarter your hog for the freezer?
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Hog Butchering?
- Thread starter Piglatinhater
- Start date
I've dropped several hogs and have never gutted one in my life.
Call me lazy but I run the blade down the spine, peel skin, cut out the 2-3' sections between spine.
Cut out the hams and leave the rest for the others.
Start to finish maybe 10-15 min max packed out in trash bags and on ice.
That is on a Wild Hog Hunt... Not so much on farm butchering though.
Call me lazy but I run the blade down the spine, peel skin, cut out the 2-3' sections between spine.
Cut out the hams and leave the rest for the others.
Start to finish maybe 10-15 min max packed out in trash bags and on ice.
That is on a Wild Hog Hunt... Not so much on farm butchering though.
Here's how Gordo does it.
Thats pretty cool!
You wouldn't want to store your meat for "years" as the host states. Bacteria continue their dirty work, even below freezing. One year is about the safest top end limit as far as spoilage goes, even when frozen.
You've seen how I do it!
Unfortunately no, I was part of the first group that left due to flooding. Next time I'll let you demonstrate your butchering skillz.
That is right. We shall book a hunt the beginning of next year for sure.
Very true ,of frozen pork especially .
Even vacuum sealed pork gets to tasting old before the year is out .
